Lamb Shank and Eggplant Stew

"LAMB SHANK &EGGPLANT STEWprep + cook time l0 hours 30 minutesserves 44 french-trimmed lamb shanks (I kg)2 medium eggplants (600g), chopped coarselyI medium red onion (|70g), sliced thinly2 stalks celery (300g), trimmed, sliced thinly3 cloves garlic, sliced thinly700g (IAlb) tomato passata2 cups (500ml) beef stockI cup (250ml) water3 cup (80g) pitted green olives2 tablespoons baby capers2 tablespoons dried currants½ tablespoons red wine vinegar½ cup loosely packed fresh basil leaves, torn"

CellarDog47

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3/3/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

This rich and savory Lamb Shank and Eggplant Stew melds tender, succulent lamb with vibrant eggplants, aromatic veggies, and a symphony of Mediterranean flavors. Slow-cooked to perfection, each bite is an invitation to indulge in comforting warmth, accentuated by olives and capers. Perfect for a gathering or a cozy family dinner, this hearty dish promises satisfaction in every serving.

lamb stew mediterranean comfort slow-cooked

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Comments

Name: Lamb Shank and Eggplant Stew
Yield: 4
Ingredients: 4 French-trimmed lamb shanks (2.2 lb); 2 medium eggplants (1.3 lb), chopped coarsely; 1 medium red onion (6 oz), sliced thinly; 2 stalks celery (10.5 oz), trimmed and sliced thinly; 3 cloves garlic, sliced thinly; 700g (1.5 lb) tomato passata; 2 cups (16 fl oz) beef stock; 1 cup (8 fl oz) water; 3 cups (7.5 oz) pitted green olives; 2 tablespoons baby capers; 2 tablespoons dried currants; ½ tablespoon red wine vinegar; ½ cup loosely packed fresh basil leaves, torn

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